641.853 

So89o 


CORNER  BOOK  SHOP 

102  FOURTH  AVENUE 
NEW  YORK  3,  N.  Y. 


' /"  * 

c' 


uMiVERsrrY  01“ 

iLLSNOiS  LIBRARY 

T URBANA-CHAMPAiGN 
BOOKSTACKS 


One  Hundred  One 

GANDIES 


COMPILED  BY 

May  E.  South  worth 

gjT  ^ ^ 


PAUL  ELDER  AND  COMPANY 
SAN  FRANCISCO  AND  NEW  YORK 


Copyright^  I go  4 
hy  Paul  Elder  and  Company 

REVISED  EDITION 
Copyright^  igo6 


The  Tomoy^  Press 


cf 


CLASSIFICATION 

PLAIN 

FRUIT  AND  NUT 
CREAMS 
BONBONS 
CANDIED  FRUIT 
NUTS  &•  POPCORN 
KISSES 


TO  CRYSTALLIZE  ^ 


TO  EVERY  three  cupfuls  of 
sugar  allow  half  a pint  of 
water,  and  boil,  without  stir- 
ring, until  it  threads;  remove  from 
the  lire  and  leave  undisturbed  un- 
til nearly  cold;  arrange  the  candies 
to  be  crystallized  in  a shallow  pan, 
one  by  one,  so  they  do  not  touch, 
and  pour  the  syrup  carefully  over 
them  until  they  are  immersed. 
Cover  with  a damp  cloth  and  leave 
for  several  hours,  then  lift  carefully 
from  the  syrup  and  put  on  a sieve 
to  dry. 

STARCH  MOULDING 

Fill  a shallow  box  or  pan 
with  dry  corn -starch,  and 
press  down  evenly  and  as 
compact  as  possible;  press  a print 
in  the  starch  and  withdraw  care- 
fully, and  they  are  ready  to  fill. 
A thimble  or  marble  will  make  a 
good  impression,  or  even  a dent 
made  with  tip  of  the  finger  will 
answer. 

STOCK  FOUNDATION 

NO  MATTER  how  much 
candy  you  anticipate  making, 
boil  but  one  pound  of  sugar  at 
the  time,  and  always  use  cane  sugar. 


not  beet.  Place  it  in  a granite 
saucepan,  adding  half  a cupful  of 
water,  and  stir  with  a wooden  spoon 
until  the  sugar  is  dissolved,  not  an 
instant  longer.  Dip  a clean  bit  of 
sponge  in  ice  water,  wring  it  out 
and  wipe  down  the  sides  of  the 
saucepan  as  the  granules  form ; 
if  allowed  to  remain,  granulation 
will  ensue  and  the  fondant  be 
ruined. 

When  the  syrup  first  breaks  into 
a boil  add  a tiny  pinch  of  cream  of 
tartar  dissolved  in  water.  Continue 
the  boiling  without  stirring  and  in 
about  six  minutes  take  a bowl  of 
ice  water  in  your  left  hand,  soaking 
three  fingers  of  your  hand  in  the 
water  until  thoroughly  chilled,  then 
plunge  them  quickly  into  the  boil- 
ing syrup  and  instandy  back  in 
the  ice  water.  There  is  not  the 
slightest  danger  of  burning  the 
fingers  if  the  directions  are  care- 
fully followed.  Continue  this  try- 
ing process  until  a soft  ball  can  be 
formed  between  the  fingers;  then 
pour  the  syrup  immediately  on  a 
marble  slab  that  has  been  oiled; 
watch  it  carefully,  and  when  it  be- 
comes simply  warm,  not  hot,  it  is 
ready  to  stir;  continue  this  with  a 
wooden  spoon  until  the  mixture  is 
a thick,  creamy  mass;  then  take  it 


in  your  hand  and  knead  it  as  you 
would  dough,  and  when  it  becomes 
a soft,  smooth  mass  put  it  at  once 
into  a bowl  and  cover  it  with  a 
damp  piece  of  cheese-cloth,  storing 
it  in  a cool  place.  This  fondant  is 
used  the  world  over  and  is  the  basis 
for  an  endless  variety  of  candies. 
As  long  as  it  is  kept  soft  and  creamy 
it  can  be  used  at  will,  taking  out 
small  quantities  at  a time. 

ST  TESTS  gr 

The  most  important  part  of 
candy-making  is  the  boiling 
of  the  syrup,  one  degree 
more  or  less  making  or  spoiling 
all.  A sugar-thermometer  being 
exact,  relieves  the  amateur  of  all 
responsibility.  The  following  are 
the  seven  tests  most  used: — 

The  thread  . . . 220° 

The  blow  ...  . 230° 

The  feather  . . . 232° 

Soft  ball  . . . 238° 

Hard  ball  . . . 248° 

Small  crack  . . 290° 

Crack  ....  310° 

^ ^ 


i 


PLAIN 

^ ^ 


^ m 


APPLE  JACK 

Boil  one-half  pint  of  pure 
apple  cider  with  one  pound 
of  sugar  until  it  cracks  when 
dropped  in  cold  water.  Flavor 
with  lemon-juice  and  dip  out  in 
spoonfuls  to  cool.  Twist  each 
spoonful  into  flat  sticks,  and  dust 
with  powdered  sugar. 

9^  BABY  CREAM  gS' 

Boil  four  cupfuls  of  powdered 
sugar  with  one  cupful  of  water 
until  it  just  cracks  when 
dropped  in  cold  water.  Pour  in- 
stantly on  a marble  slab  and  scatter 
over  it  one  teaspo6nful  of  vanilla. 
When  cool  enough,  pull  and  cut  in 
sticks.  Sift  powdered  sugar  over 
it  and  leave  on  the  marble  until  it 
changes  from  a chewy  to  a creamy 
substance. 

Jff'  BUTTER  SCOTCH 

Boil  two  cupfuls  of  granulated 
sugar  with  two  tablespoonfuls 
of  water,  without  stirring,  until 
it  hardens  on  a spoon.  When  al- 
most done,  add  a piece  of  butter 
the  size  of  an  egg  and  eight  drops 
of  oil  of  lemon.  Pour  out  on 
buttered  plates  to  cool,  and  cut  in 
squares. 


3 


9^  CARAMELS  JS' 

Boil  one-half  pint  of  cream, 
two  cupfuls  of  granulated  su- 
gar, one-quarter  of  a pound 
of  glucose,  one  ounce  of  butter, 
one  ounce  of  wax,  a pinch  of  cream 
of  tartar  and  one-half  cupful  of 
grated  chocolate  together.  Stir 
constantly  and  cook  slowly  until 
the  mixture  will  harden  in  ice  wa- 
ter, then  pour  into  greased  pans 
and  mark  into  squares. 

CHECKERBERRY  MINTS 

Take  two  cupfuls  of  granu- 
lated sugar  and  one-half  cup- 
ful of  water.  Let  it  boil 
hard  all  over  the  saucepan  for 
about  three  minutes  and  then  add 
two  teaspoonfiils  of  essence  of 
checkerberry.  Take  from  the  fire 
at  once,  color  with  a pinch  of  coch- 
ineal and  stir  hard  until  creamy. 
Drop  the  mints  on  paraffin  paper, 
twirling  the  spoon  to  make  them 
round. 

CHOCOLATE  CARAMELS 

Beat  two  cupfuls  of  molasses, 
one  cupful  of  brown  sugar, 
one  cupful  of  cream  and  one- 
half  pound  of  chocolate  grated  all 
4 


together.  When  boiling  add  a piece 
of  butter  the  size  of  an  egg  and 
boil  until  it  thickens  in  water. 
Turn  into  large,  flat  tins  well  but- 
tered, and  when  nearly'  cold,  cut 
into  small  squares. 

CHOCOLATE  FUDGE 

Boil  one  pound  of  granulated 
sugar,  one  gill  of  milk,  an 
ounce  of  butter  and  two 
ounces  of  unsweetened  chocolate 
for  about  fifteen  minutes.  Remove 
from  the  fire  and  add  one  tea- 
spoonful of  vanilla  extract.  Beat 
this  mixture  with  a fork  until  it 
begins  to  cool  and  crystallize ; then 
pour  into  buttered  tins  to  the 
depth  of  one-half  inch,  and  with  a 
knife  moistened  in  ice  water,  mark 
into  squares. 

COUGH  CANDY 

Break  up . a cupful  of  siip- 

pery-elm  bark  and  let  it  soak 
two  hours  in  a cupful  of  water. 
Half  fill  a cup  with  flaxseed  and 
fill  it  to  the  brim  with  water,  leav- 
ing it  to  soak  the  same  time. 
When  you  are  ready  to  make  the 
candy,  put  one  and  one-half  pounds 
of  brown  sugar  in  a porcelain  stew- 
pan  over  the  fire,  strain  the  water 
from  the  flaxseed  and  slippery- 
5 


aim  and  pour  over  it,  with  a little 
lemon-juice.  Boil,  stirring  con- 
stantly, until  it  begins  to  turn  back 
to  sugar.  Then  pour  out,  and  it 
will  break  up  into  small  crumbly 
pieces. 

^ COUGH  DROPS  JS' 

Boil  one-half  ounce  of  hoar- 
hound  herb  with  one-half  pint 
of  water  for  ten  minutes. 
Strain  and  add  three  pounds  of 
granulated  sugar,  one-quarter  tea- 
spoonful of  cream  of  tartar  and 
one-half  pint  of  water.  Boil  until 
it  cracks  when  dropped  in  water. 
Then  add  a half-cupful  of  strained 
honey  and  let  it  boil  up  once. 
Pour  out  immediately  on  marble, 
and  spread  over  it  one-half  teaspoon- 
fiil  of  oil  of  anise,  one-half  ounce 
of  powdered  tartaric  acid,  one  level 
teaspoonful  of  flaxseed  and  a dash 
of  cayenne  pepper.  Mix  thor- 
oughly with  as  little  handling  as 
possible,  and  when  cool,  cut  in 
squares  and  roll  in  powdered  sugar. 

^ CREAM  CANDY  ^ 

ONE  pound  of  white  sugar, 
three  tablespoonfuls  of  vine- 
gar and  enough  water  to 
moisten  the  sugar.  When  it  begins 
6 


to  boil,  add  one  teaspoonful  of 
cream  of  tartar  and  cook  until  it 
is  brittle.  Put  in  one  teaspoonful 
of  lemon  extract,  then  turn  out 
quickly  on  buttered  plates.  When 
cool,  pull  until  white  and  cut  in 
square  chunks. 

CREAM  SUGAR 

PUT  into  a double  boiler  one 
pound  of  white  sugar,  one 
gill  of  water,  one  tablespoon- 
ful of  cream,  one  teaspoonful  of 
butter,  one  tablespoonful  of  vine- 
gar. Boil  slowly  for  three-quarters 
of  an  hour  or  until  a soft  ball  is 
formed  when  tried  in  cold  water. 
Remove  from  the  fire,  beat  until 
creamy  and  pour  into  a buttered 
tin.  When  slightly  cool,  mark  in 
squares. 

DOTTY  DIMPLE  JS' 

STIR  together  until  dissolved 
three  cupfuls  of  sugar  and  one 
and  one-half  cupfuls  of  best 
white  vinegar.  Boil  gently  until 
it  forms  drops  when  poured  from 
the  tip  of  a spoon.  Turn  on  but- 
tered plates  and  pull  with  the  tips 
of  the  fingers  when  cool  enough. 
7 


JS'  FRENCH  NOUGAT  ^ 


PUT  one-half  pound  of  confec- 
tioners’ sugar  on  the  fire  and 
stir  constantly  until  melted. 
Add  one-quarter  pound  of  blanched 
almonds  finely  chopped,  and  pour 
instantly  on  an  oiled  marble.  Fold 
mixture  as  it  spreads  with  a knife, 
keeping  it  constantly  in  motion. 
Divide  into  four  parts,  and  as  soon 
as  cool  enough  to  handle,  shape  in 
long  rolls  one-third  of  an  inch  in 
diameter,  keeping  rolls  in  motion 
until  almost  cold.  When  cold, 
hold  the  roll  over  the  sharp  edge 
of  a knife  and  snap  oiT  in  one-half 
inch  pieces.  Melt  confectioners’ 
chocolate  over  hot  water,  beat  with 
a fork  until  light  and  smooth,  and 
dip  pieces  in  chocolate  with  bon- 
bon dipper  and  lay  on  oiled  paper 
to  dry. 

5?  FRUIT  DROPS  ^ 

TO  ONE  pound  of  granulated 
sugar,  add  one-half  cupful 
of  water  and  stir  until  all 
dissolved.  Place  on  the  fire,  cover, 
and  boil  rapidly  for  five  minutes. 
Remove  the  cover,  add  a salt- 
spoonful  of  cream  of  tartar  and 
boil  until  a little  dropped  in  ice 
8 


water  will  break  crisp  and  clean 
like  glass.  Keep  the  sides  of  the 
pan  wiped  clear  of  sugar  crystals, 
if  any  form,  and  the  instant  it  is 
cooked,  pour  the  syrup  on  a lightly 
oiled  slab  to  cool.  Spread  over 
the  surface  one-quarter  ounce  of 
pure  powdered  tartaric  acid  and 
five  drops  of  lemon  extract.  When 
cool  enough  to  handle,  turn  the 
edges  over  the  top  toward  the 
center  and  work  the  same  as  dough. 
Mix  the  acid  thoroughly  in,  pull 
into  sticks  and  cut  with  scissors 
into  drops. 

GUM-DROPS  ^ 

PLACE  in  a kettle  three  cup- 
fuls of  granulated  sugar  with 
one-half  pintof  water  and  one- 
eighth  of  a teaspoonful  of  cream 
of  tartar.  Put  on  the  fire  and  stir 
until  dissolved,  then  add  one-eighth 
of  a pound  of  dissolved  gum  arable 
and  a few  drops  of  lemon  oil. 
Cook  until  it  forms  a soft  ball  in 
ice  water.  Remove  immediately 
and  pour  by  half-teaspoonfiils  in 
starch  molds  and  let  remain  for 
twenty-four  hours.  At  the  end  of 
that  time  take  them  out,  brush  clean 
of  the  starch  powder,  and  crystal- 
lize. 


9 


9$:  HONEY  ^ 

Take  one  pint  of  white  sugar 
and  put  on  it  enough  water 
to  dissolve  it.  Add  four 
tablespoonfuls  of  honey  and  boil 
until  it  becomes  brittle  on  being 
dropped  into  cold  water.  Pull 
when  cooling. 

HONEYCOMB  ^ 

Beat  the  white  of  an  egg  to 
a stiff  froth  and  add  a tea- 
spoonful of  fine  sugar.  Boil 
two  pounds  of  granulated  sugar 
with  one-half  pint  of  water  until  a 
little  dropped  in  water  will  cling 
to  the  teeth  without  sticking.  Re- 
move from  the  fire  and  add  the 
sweetened  egg  and  whatever  flavor 
desired.  Stir  it  all  together  for  a 
minute  until  the  sugar  rises  in  the 
saucepan.  After  it  has  risen,  let 
it  fall.  Stir,  and  it  will  rise  the 
second  time.  The  instant  it  does 
so,  pour  on  marble  to  cool.  Wrap 
a wooden  hoop  with  paraffin  paper 
and  confine  the  candy  on  the  mar- 
ble with  that  while  it  cools. 

^ HOARHOUND 

Break  three-quarters  of  a 
square  inch  of  pressed  hoar- 
hound  into  small  pieces  and 
pour  two  cupfuls  of  boiling  water 


lO 


over  it.  Let  it  stand  for  a moment 
and  then  strain  through  a fine 
cloth.  Put  into  a granite  kettle 
with  three  cupfuls  of  sugar  and 
one-half  teaspoonful  of  cream  of 
tartar  and  boil  until  when  tried  in 
cold  water  it  is  brittle.  Turn  into 
a buttered  pan,  cool  slightly  and 
then  mark  in  small  squares. 

LICORICE  JUJUBES 

SOAK  one  pound  of  picked 
gum  arabic  in  one  pint  of 
tepid  water;  strain  and  put  in 
sugar  boiler  with  fourteen  ounces 
of  sugar  and  boil  till,  it  forms  a 
soft  ball  when  tested  in  cold  water. 
Add  two  ounces  of  Spanish  lico- 
rice dissolved  in  a gill  of  hot  water, 
and  strained.  Remove  the  scum 
from  the  surface  and  pour  into 
tiny  corn-starch  molds;  or,  an 
easier  way  is,  when  cool  enough, 
to  roll  into  long,  slender  sticks 
and  cut  oflF  small  bits  with  the 
scissors  and  pinch  into  shape. 

iff  MARSHMALLOWS  iff 

Dissolve  one-haif  pound  of 

powdered  gum  arabic  in  a 
pint  of  water;  strain  and  add 
one  pound  of  powdered  sugar. 
Set  this  saucepan  in  another  con- 


taining  boiling  water;  stir  until  it 
is  white  and  of  the  consistency  of 
honey.  Test  by  dropping  in  cold 
water,  and  when  it  will  form  a firm 
ball  remove  from  the  fire  and  grad- 
ually add  the  whites  of  six  eggs 
beaten  to  a stiff  froth.  Flavor 
with  two  teaspoonfuls  of  orange- 
flower  water.  Pour  to  the  depth 
of  an  inch  in  a pan  heavily  dusted 
with  corn-starch.  After  * twelve 
hours,  turn  the  paste  on  a slab,  cut 
in  inch  squares  and  dust  with  pow- 
dered sugar. 

^ MOLASSES  ^ 

MIX  three  cupfuls  of  yellow 
coffee  sugar  with  one  cup- 
ful of  molasses  and  moisten 
It  with  one  cupful  of  water;  when 
it  begins  to  boil,  put  in  one-half 
teaspoonful  of  cream  of  tartar. 
Boil  until  it  is  brittle,  and  just  be- 
fore taking  off  add  a piece  of  butter 
the  size  of  a walnut.  When  cool, 
flavor  with  vanilla  and  pull  until 
porous;  draw  it  into  sticks  and 
cut  into  inch  lengths. 

MOLASSES  SCOTCH 

Melt  together  four  table- 
spoonfuls of  sugar,  six  of 
molasses,  two  of  water  and 
four  of  butter.  Let  it  boil  until  it 
hardens  in  water.  Pour  so  that 


they  will  be  very  thin,  in  tiny  but- 
tered round  molds. 

SS'  NOUGAT  JS' 

COOK  one  pound  of  sugar  till 
it  threads.  Have  ready  the 
whites  of  three  eggs  beaten 
to  a stiff  froth,  to  which  has  been 
added  one  pound  of  warm,  strained 
honey.  To  this  beat  in  the  boiled 
sugar  and  put  on  the  fire  and  boil 
until  a little  dropped  in  water  will 
cling  to  the  teeth  without  sticking. 
Now  add  another  pound  of  sugar 
which  has  been  cooked  until  it 
snaps  when  dropped  in  water,  a 
few  pistachio  nuts,  a pound  of 
blanched  almonds  and  a few  drops 
of  oil  of  almonds.  Have  a dish 
lined  with  wafers  (which  can  be 
purchased  at  any  confectioner’s), 
and  pour  the  nougat  on  them  to 
the  depth  of  an  inch.  Cover  the 
top  with  wafers  and  place  over  a 
board  and  weight  sufficient  to  make 
the  top  level  without  pressing  the 
nougat.  When  cool  cut  into  inch 
squares  and  wrap  each  in  paraffin 
paper. 

$Sr  NOUGATINE 

Boil  four  ounces  of  gum  arabic 
in  eight  ounces  of  cold  water 
until  clear;  strain  and  add 
one  pound  of  pulverized  sugar  and 


3 


stir  on  the  fire  until  thick.  Take 
from  the  fire  and  add  the  stiffly 
beaten  white  of  an  egg  and  a table- 
spoonful of  vanilla,  beating  all  the 
time  with  an  egg-beater.  Lastly 
add  a pound  of  blanched  and  cut 
almonds,  stirring  well.  Pour  into 
an  oiled  mold  about  an  inch  thick 
and  set  in  a dry,  cool  place.  When 
firm  and  cold,  cut  into  inch  blocks 
and  wrap  each  in  oiled  paper. 

^ OLD  FASHIONED  JST 

Boil  one  quart  of  best  New 
Orleans  molasses  for  an  hour 
over  a slow  fire,  stirring  con- 
stantly. Drop  a little  in  cold  wa- 
ter, and  if  it  hardens  quickly  and  is 
brittle,  add  quickly  one-half  tea- 
spoonfiil  of  baking  soda.  Pour 
immediately  into  buttered  plates  to 
cool;  when  cool  enough  to  handle, 
butter  the  hands  lightly  and  pull 
until  light  and  firm.  Draw  out 
into  sticks  and  cut  into  inch 
lengths. 

PEPPERMINT  CHEWING 
CANDY 

PUT  just  enough  water  on  two 
cupfuls  of  sugar  to  dissolve 
it.  Add  one  small  table- 
spoonful of  glucose  and  one-quar- 
ter teaspoonful  of  cream  of  tartar. 
Let  boil  until  it  strings  from  the 


spoon.  Pour  into  a buttered  pan 
to  cool,  and  when  cool  enough, 
pull,  working  in  a few  drops  of  oil 
of  peppermint.  Take  a small  piece 
from  the  lump  and  color  green  with 
fruit  coloring;  stretch  this  around 
the  white  ball,  then  stretch  all  out 
and  cut  with  the  scissors  into  small 
bits. 

PINEAPPLE  CREAM 

PUT  in  a saucepan  one  cupful 
of  sugar,  one-third  cupful  of 
water,  a pinch  of  cream  of 
tartar  and  a piece  of  butter  the 
size  of  an  egg.  Place  over  a mod- 
erate, steady  heat,  and  let  boil  fif- 
teen minutes;  do  not  stir  while 
cooking,  but  cream  it  thoroughly 
when  taken  from  the  fire  and  flavor 
with  extract  of  pineapple.  Pull 
into  flat,  thin  sticks. 

PINK  AND  WHITE  STICK 

STIR  together  until  dissolved, 
two  pounds  of  granulated  su- 
gar, one-half  pint  of  water  and 
one-quarter  teaspoonful  of  cream 
of  tartar.  Put  on  the  fire,  cover 
and  boil  five  minutes.  Remove 
the  cover,  wipe  the  sugar  crystals 
from  the  sides  of  the  pan  and  boil 
until  it  cracks  when  dropped  in 
ice  water.  Pour  on  a slab  to  cool 
and  divide  into  two  equal  parts. 
15 


Color  one  pink  with  carmine  and 
flavor  with  rose-water;  the  white 
with  vanilla.  Pull  and  form  into 
oblong  shapes  and  lay  side  by  side. 
Roll  together  with  the  hands  and 
keep  twisting  to  make  spiral  stripes. 
When  of  proper  thickness,  lay 
aside  to  cool  and  cut  into  sticks. 

VANILLA  CARAMELS 

TWO  cupfuls  of  granulated 
sugar,  one  scant  cupful  of 
hot  water,  one  large  table- 
spoonful of  glucose;  dissolve  and 
boil  without  stirring  until  it  threads. 
Add  one  cupful  of  rich  milk,  two 
tablespoonfuls  of  butter  and  one 
tablespoonfiil  of  vanilla;  stir  gently 
and  boil  until  it  hardens  quickly 
when  dropped  in  cold  water.  Test 
frequently  and  be  careful  not  to 
overboil,  as  it  makes  them  too 
brittle.  Turn  into  a buttered  bak- 
ing-dish, and  when  cool,  turn  out 
on  a marble  slab.  Cut  with  a 
buttered  knife  into  long  strips, 
then  into  squares,  using  a quick, 
sawing  motion  to  prevent  sticking. 
Wrap  each  caramel  in  paraffin 
paper. 

^ ^ ^ 

i6 


ALMOND  EGGS 


IN  ONE  glass  put  the  white  of  an 
egg,  and  in  another  put  an 
equal  measurement  of  ice 
water;  mix  them  slowly  with  one- 


half  pound  of  icing  sugar  and 


mold  like  dough.  Blanch  the 
almonds  and  cover  them  thick 
with  the  candy  dough  to  about 
the  size  of  birds’  eggs  and  allow 
to  dry  and  harden. 


BAKEWELL  BARS 


OVER  the  bottom  of  a 


greased  shallow  pan  thickly 
with  mixed  nuts — almonds, 
pecans,  English  walnuts  and  pea- 
nuts; put  one  pound  of  granulated 
sugar  into  a saucepan  over  a hot 
fire  and  stir  constantly  until  melted, 
being  careful  not  to  allow  it  to 
burn.  Pour  at  once  over  the  nuts 
and  allow  to  cool. 


BALTIMORE  FUDGE 


PLACE  in  a granite  saucepan 
five  tablespoonfuls  of  strained 
honey  and  five  tablespoonfuls 
of  thick  cream,  cooking  for  about 
five  minutes  after  the  mixture  be- 
gins to  boil  or  until  a white  line 
appears  around  the  side  of  the  pan 
when  the  candy  is  stirred;  remove 


from  the  fire,  and  when  slightly 
cooled  stir  in  a tiny  pinch  of  salt 
and  a drop  or  two  of  almond  ex- 
tract. Arrange  in  shallow  pans  a 
layer  of  chopped  marshmallows, 
pouring  the  hot  fudge  slowly  over 
them  and  ornamenting  the  top 
before  it  becomes  quite  hard  with 
crystallized  cherries  and  citron  cut 
thin. 

^ BRAZIL  CHIPS  9^ 

WITH  a very  thin,  sharp 
knife  trim  off  all  the  brown 
skins  of  one-quarter  of  a 
pound  of  Brazil  nuts,  cut  them  in 
thin  slices  and  lay  evenly  in  a shal- 
low oiled  pan.  Put  two  cupfuls 
of  granulated  sugar  into  a sauce- 
pan and  stir  until  the  sugar  is 
melted;  add  a tablespoonful  of 
butter,  stir  constantly  until  melted, 
and  then  turn  slowly  and  evenly 
over  the  nuts. 

BUTTER  TAFFY 

Boil  together  three  cupfuls 
of  light  brown  sugar,  half 
a cupful  of  vinegar,  and  one 
cupful  of  boiling  water  until  it 
hardens  when  dropped  in  water; 
as  soon  as  it  comes  to  a boil  add  a 
tablespoonful  of  butter.  Have 
buttered  pans  hot,  in  which  has 


20 


been  spread  chopped  walnuts,  and 
pour  the  scalding  hot  syrup  on 
this,  and  allow  to  cool. 

ST  EGYWHII 

Boil  two  cupfuls  of  sugar 
with  half  a cupful  of  water 
without  stirring  until  thick, 
enough  to  spin  a thread;  flavor 
with  extract  of  lemon;  set  off  in 
cold  water;  stir  quickly  until  white, 
and  then  stir  in  one  cupful  of 
hickory  nut  meats.  Turn  into  a 
flat  tin  and  when  cool  cut  into 
small  squares. 

^ FIG  CREAM  ^ 

Take  four  cupfuls  of  granu- 
lated sugar,  two  tablespoon- 
fuls of  glucose  and  enough 
water  to  moisten  and  boil  until  it 
strings;  remove  from  the  fire  and 
pour  into  a large  platter  and  beat 
with  butter  paddles  until  it  comes 
to  a cream;  add  chopped  figs  and 
roll  out;  cut  into  narrow  bars  and 
dip  into  melted  chocolate,  to  which 
has  been  added  a small  piece  of  par- 
affin. Dry  on  slightly  oiled  marble. 

gS' FRUIT  COCOANUTgr 

ONE  and  a half  pounds  of 
granulated  sugar  wet  with 
the  milk  of  a cocoanut;  put 
into  a saucepan  and  let  it  heat 


21 


slowly.  Boil  rapidly  for  five  min- 
utes, then  add  one  cocoanut  grated 
rery  fine  and  boil  ten  minutes  lon- 
ger, stirring  constantly.  Test,  and 
if  firm  take  from  the  fire  and  pour 
half  of  it  in  a tin  lined  with  oiled 
paper;  add  to  the  remaining  half 
one-quarter  of  a pound  of  stoned 
raisins,  one-half  of  a pound  of 
blanched  almonds,  one  pint  of  pe- 
can meats  and  half  a cupful  of 
broken  walnut  meats;  pour  over 
the  other  cream,  and  when  cool 
cut  in  squares. 

ST  GENESEE  SQUARES 

Remove  the  brown  rind  from 
a fresh  cocoanut  and  shave 
with  a sharp  knife  into  very 
thin  slices  and  spread  on  a large 
platter  to  dry;  stir  together  two 
cupfuls  of  granulated  sugar,  two 
tablespoonfuls  of  glucose  and  half 
a cupful  of  boiling  water  and  boil, 
stirring  all  the  time  until  the  candy 
will  snap  when  tested  in  cold  water; 
add  half  a cupful  of  cream  and  a 
tablespoonful  of  butter;  stir  well 
and  boil  slowly ; test  in  water,  and 
when  done  pour  out  to  cool  and 
drop  quickly  over  the  top  the  thin 
slices  of  cocoanut,  edge  downward. 
When  cold  cut  in  blocks  and  wrap 
each  in  paraffin  paper. 


22 


GRILLED  PEANUT 

SHELL  fifteen  cents’  worth  of 
raw  peanuts  and  place  with 
three  pints  of  New  Orleans 
molasses  over  the  fire ; boil  twenty- 
five  minutes,  then  try  in  cold  water 
— if  it  hardens  quickly,  it  is  done; 
take  immediately  from  the  fire  and 
put  in  as  much  soda  as  can  be 
placed  on  a ten-cent  piece  and  t'vo 
tablespoonfuls  of  vanilla.  Pour 
into  buttered  pans  to  cool. 


^ HARLEQUIN  ^ 

Boil  together  half  a cupful 
of  molasses  and  one  cupful 
each  of  granulated  sugar  and 
grated  chocolate ; stir  constantly 
and  boil  until  a lump  dropped  in 
cold  water  will  snap  when  pressed. 
Before  taking  from  the  fire  add  a 
tablespoonful  of  butter  and  a tea- 
spoonful of  vanilla,  and  let  boil  up 
once  to  incorporate  the  butter. 
Pour  half  of  the  mixture  in  an 
oiled  pan  to  cool,  a quarter  of  an 
inch  deep.  When  this  is  slightly 
cool,  place  on  it  some  white  fon- 
dant of  the  same  size  and  thickness, 
and  on  the  fondant  pour  the  other 
half  of  the  caramel  to ' which  has 
been  added  chopped  nuts.  When 
nearly  cold  cut  in  square  blocks 
and  wrap  in  paraffin  paper. 

23 


HAWAIIAN  COCOANUT 


R 


EMOVE  the  brown  rind  from 
a fresh  cocoanut  and  chop 
fine.  For  one  scant  bowl 
of  cocoanut  take  one  full  bowl  of 
brown  sugar;  add  just  enough 
water  to  the  sugar  to  melt  it,  and 
let  it  come  to  a boil ; put  in  the 
cocoanut  and  let  it  boil  slowly 
until  thoroughly  saturated  with  the 
syrup;  remove  to  the  back  of  the 
range  and  take  a little  out  to  test, 
by  putting  in  a bowl  and  beating 
it  for  a moment  and  dropping  on 
buttered  paper.  If  boiled  enough 
it  will  not  run  and  in  a moment 
will  form  a hard  cake.  When 
finished  beat  only  a little  in  the 
bowl  at  a time,  but  beat  quickly 
and  not  too  long. 


^ HICKORY  NUT  9^ 

MIX  one  and  one-half  table- 
spoonfuls of  glucose  with 
two  cupfuls  of  granulated 
sugar  and  half  a cupful  of  boiling 
water  and  boil  until  it  hardens  in 
water;  add  one-half  cupful  of  cream 
and  a tablespoonful  of  butter,  and 
stir  and  boil  slowly  and  test  again 
in  cold  water.  Just  as  it  is  done, 
add  a cupful  of  chopped  hickory 
nuts,  stir  once  and  pour  out  to 
cool. 

*4 


ITALIAN  9S: 

Blanch  and  chop  fine  one 
pound  of  almonds  and  half 
a pound  of  pecan  meats;  mix 
half  a pint  of  honey  with  one- 
quarter  of  a pound  of  grated  choco- 
late and  half  a teaspoonful  of  ground 
cinnamon;  boil  until  thick  and 
smooth,  add  the  chopped  nuts, 
cool  and  roll  out.  Cut  into  little 
round  cakes  and  dry  in  the  oven. 

9^  JULIENNE 

Blanch  a cupfUl  of  almonds 
and  cut  into  slender  Julienne 
strips  and  put  them  in  the 
oven  to  dry  and  slightly  brown. 
Rub  a little  oil  over  a pan  and  set 
on  the  back  of  the  range  to  have 
warm  and  ready  for  the  candy. 
Put  a cupful  of  granulated  sugar 
in  a saucepan  over  the  fire  and  stir 
until  it  is  all  melted;  add  the  hot 
almonds  and  pour  into  the  oiled 
pan.  When  cooling  mark  into 
long,  narrow  strips. 

9^  PANOCHA  9^ 

PUT  five  cupfuls  of  light  brown 
sugar  with  one  cupful  of 
sweet  milk  and  butter  the 
size  of  a walnut  on  to  boil,  stir- 
ring all  the  time.  Just  before  it 

25 


begins  to  crisp  put  in  a tablespoon- 
ful of  vanilla,  two  cupfuls  chopped 
walnuts  and  five  cents’  worth  of 
dried  figs  chopped  fine.  Turn 
into  a buttered  tin  and  when  al- 
most cold  cut  into  squares. 

9^  MAPLE  PANOCHA  9^ 

PUT  one  cupful  of  granulated 
sugar  into  a saucepan,  put  on 
the  fire  and  stir  until  it  melts; 
add  one  cupful  of  milk,  one  table- 
spoonful of  butter  and  two  cupfuls 
of  maple  sugar.  Boil  until  it 
forms  into  a soft  ball  when  it  is 
dropped  into  cold  water;  add  half 
a pint  of  pecan  meats  and  stir  until 
it  thickens.  Turn  into  a pan,  and 
when  cool  cut  into  squares. 

9^  MARRONS  GLACE  ^ 

Boil,  shell  and  chop  one  and 
one-quarter  pounds  of  fine 
chestnuts;  pound  to  a paste, 
adding  half  a cupful  of  sugar 
gradually.  Mix  this  paste  with 
half  a cupful  of  rich  milk  and 
a teaspoonful  of  butter;  put  on 
the  fire  and  cook  until  thick  and 
smooth,  stirring  constantly.  Re- 
move, add  half  a teaspoonful  of 
vanilla  and  half  a teaspoonful  of 
salt,  and  when  cool  enough  make 
26 


into  “chestnuts.”  When  hard  dip 
each  with  a long  hat-pin  into  melt- 
ed sweet  chocolate  and  dry  on 
paraffin  paper. 

SS'  NUT  LOAF  pr 

Boil  two  cupfuls  of  granu- 
lated sugar  with  one  cupful 
of  cold  water.  After  it  has 
come  to  a boil  put  in  half  a salt- 
spoonful  of  cream  of  tartar  and 
cook  until  it  forms  a soft  ball  when 
dropped  in  water;  pour  out  on  a 
large  platter,  flavor  and  beat  until 
white.  Put  in  it  half  a cupful  each 
of  chopped  English  walnuts,  al- 
monds blanchedandchopped,  pecan 
meats  and  hickory  meats  cut  fine. 
Mix  and  mold  into  a roll,  and  when 
cold  cut  in  slices  and  wrap  in 
paraffin  paper. 

ORANGE  COCOANUT 

TO  TWO  cupfuls  of  granulated 
sugar,  add  the  grated  rind  and 
juice  of  half  a small  orange 
and  water  enough  to  moisten;  when 
it  comes  to  a boil  add  half  a cup- 
ful of  freshly  grated  cocoanut  and 
let  boil  without  stirring  until  it 
stiffens  in  cold  water;  take  from 
the  fire  and  set  saucepan  in  cool 
place  until  the  candy  is  nearly 
27 


cold,  then  stir  it  briskly  until  it  is 
thick.  Pour  quickly  on  buttered 
plates  and  cut  in  oblong  squares. 

PEANUT  MOLASSES 

SHELL  and  blanch  the  peanuts 
enough  to  make  a cupful  and 
put  them  in  a greased  pan  on 
the  back  of  the  range,  where  they 
will  warm  through ; boil  until  crisp 
when  tested  in  cold  water;  one 
cupful  of  genuine  molasses,  one 
cupful  of  brown  sugar,  one  table- 
spoonful each  of  vinegar  and  but- 
ter. Just  before  taking  from  the 
fire  add  three-quarters  of  a tea- 
spoonful of  baking  soda  and  pour 
boiling  over  the  peanuts. 

PEANUT  NOUGAT  ^ 

ONE  quart  of  peanuts,  skinned 
and  rolled  fine.  This  will 
make  just  a coffee- cupful; 
put  them  in  the  oven  to  heat  and 
have  the  pans  buttered  and  put  on 
the  back  of  the  range,  where  they 
will  be  hot.  Take  a heaping 
coffee-cupful  of  granulated  sugar, 
put  in  an  iron  granite  pan  and  set 
on  a very  hot  fire  and  stir  con- 
stantly until  it  is  melted;  it  must 
melt  quickly  to  be  a success.  As 
soon  as  the  last  of  the  sugar  is 
28 


melted  pour  the  hot  peanuts  into 
it  and  take  immediately  from  the 
lire  and  pour  into  the  hot  buttered 
pans  to  cool. 

^ PRALINES  ^ 

Blanch  two  cupfuls  of  fil- 
bert meats  by  heating  in  the 
oven  and  rubbing  the  skins 
off  with  a napkin;  boil  one  and 
seven-eighths  cupfuls  of  powdered 
sugar,  one  cupful  of  maple  syrup 
and  half  a cupful  of  cream  until 
when  tried  in  cold  water  it  forms 
a soft  ball.  Remove  from  the 
fire,  add  a teaspoonful  of  essence 
of  peach  kernel  and  beat  until  of 
a creamy  consistency;  add  the  nut 
meats,  broken,  and  drop  from  the 
tip  of  a spoon  in  small  wafers  on 
buttered  paper. 

^ PRIZE  FUDGE  ^ 

Boil  a cupful  of  milk  with 
two  generous  cupfuls  of  gran- 
ulated sugar  and  a third  of  a 
cake  of  unsweetened  chocolate  un- 
til a little,  when  stirred  in  a saucer 
till  cold,  forms  a grain.  As  soon 
as  that  point  is  reached,  do  not 
wait  an  instant,  remove  from  the 
fire,  add  a teaspoonful  of  vanilla 
and  a generous  tablespoonful  of 


29 


butter  and  beat  the  fudge  well; 
add  a cupful  of  chopped  English 
walnuts  and  continue  beating  un- 
til it  is  almost  too  thick  to  pour; 
then  put  into  buttered  tins  and  as 
soon  as  it  is  cool  enough  mark  off 
into  squares. 

^ tutti-frutti  JS' 

Have  three  equal  bowls  of 
melted  fondant,,  one  being 
maple,  and  a flat  pan  lined 
with  oiled  paper.  For  the  first 
layer  use  the  maple  and  mix  in  it 
chopped  figs  and  walnut  meats. 
Spread  this  layer  on  the  bottom 
of  the  pan  and  let  it  get  slightly 
cool  and  firm  and  then  put  over 
it  the  second  layer,  which,  color 
pink,  flavor  with  rose  and  mix  in 
finely  chopped  candied  cherries; 
when  that  is  somewhat  solid  put 
on  the  top  layer,  which  is  white, 
flavored  with  vanilla  and  with  can- 
died pineapple  cut  in  bits  mixed 
in.  Cover  with  oiled  paper  and 
leave  in  the  mold  overnight.  Re- 
move and  cut  in  slices. 


WALNUT  CARAMELS 

Rub  two  cupfuls  of  grated 
chocolate  to  a smooth  paste, 
with  one  cupful  of  cream  and 
one  tablespoonful  of  flour;  add 

30 


one  cupful  of  best  syrup,  one 
cupful  of  brown  sugar,  one  cupful 
of  white  sugar  and  one  cupful  of 
cream ; boil  all  together  half  an  hour. 
Just  before  taking  from  the  fire 
add  one  cupful  of  chopped  walnut 
meats  and  a teaspoonfiil  of  vanilla. 
Pour  into  flat  dishes,  and  when 
cool  mark  into  little  squares. 

WALNUT  MOLASSES 

PUT  into  a saucepan  one  pint 
of  good  New  Orleans  mo- 
lasses and  one  cupful  of 
maple  sugar;  mix  and  stir  until 
they  boil;  then  add  one  table- 
spoonful each  of  butter  and  vine- 
gar, and  boil  slowly  until  the 
syrup  hardens  when  dropped  in 
ice  water;  take  from  the  fire  and 
pour  it  over  black  walnut  meats 
that  have  been  put  in  a greased 
shallow  pan.  When  partly  cool 
cut  in  bars. 

WEDDING  CAKE  JS' 

Take  coffee  fondant  cream 
and  stir  into  it  chopped 
raisins,  citron  and  candied 
orange  peel;  add  a few  currants 
and  mixed  spices  and  form  into 
quite  a thick  cake;  then  take  some 
of  the  plain  fondant  and  roll  into 

31 


a thin  layer,  which  place  on  the 
top  of  thick  cake  to  appear  like 
icing.  Put  away  for  a day,  then 
cut  in  slices. 


9^  9^ 

9S'  9^ 

9^ 


32 


CREAMS 

^ ^ ^ 

^ {SS' 


ARROWROOT  CREAMS 
REAM  one  and  one-half 


tablespoonfuls  of  Bermuda 
arrowroot  with  one  cupful 
of  water;  add  two  cupfuls  of  sugar 
and  boil  from  five  to  eight  min- 
utes, stirring  all  the  time;  remove 
from  the  fire  and  stir  until  it  comes 
to  a cream;  put  in  a teaspoonful 
of  vanilla  and  form  into  small,  flat 
marbles.  Let  them  harden  for 
several  hours,  and  then  dip  in 
melted  chocolate. 


^ BUTTERCUPS 


Boil,  covered,  one  pound 
of  granulated  sugar  with  one 
gill  of  water  and  a teaspoon- 
ful of  butter  for  five  minutes ; re- 
move the  cover  and  add  one- 
quarter  of  a teaspoonful  of  cream 
of  tartar  and  boil  until  it  feathers; 
then  add  a teaspoonful  of  molasses 
and  pour  out  to  cool.  Have  a 
pound  of  fondant  warm,  flavor 
with  vanilla,  and  roll  into  a long, 
narrow  strip.  When  the  cooked 
sugar  is  cool  enough,  turn  up  the 
edges  and  form  into  a long  piece, 
the  same  as  the  fondant.  Place 
the  fondant  on  this  and  fold  the 
two  ends  together,  gently  rolling 
it  into  a long,  narrow  stick.  As 
35 


fast  as  it  is  rolled  thin  enough,  cut 
off  the  buttercups. 

CHOCOLATE  CREAMS 

Boil  together  for  five  min- 
utes two  cupfuls  of  granu- 
lated sugar  with  half  a cupful 
of  cream.  Put  in  a teaspoonfiil 
of  vanilla  and  set  the  pan  in  a dish 
of  cold  water  and  stir  until  the 
cream  is  stiff  enough  to  work. 
Make  into  little  balls  and  drop  on 
a buttered  plate  and  let  harden  for 
an  hour  or  more.  Shave  five 
ounces  of  Baker’s  chocolate  into  a 
double  boiler,  and  when  melted 
drop  the  creams  in,  one  at  a time, 
with  bonbon  dipper,  and  put  gently 
on  buttered  dish  to  dry. 

CHOCOLATE  MINTS 

Take  two  pounds  of  con- 
fectioners’ sugar,  and  add 
enough  water  to  make  it  the 
right  consistency  to  roll  into  balls; 
flavor  with  peppermint  and  roll 
out  on  waxed  paper  with  a rolling- 
pin  and  cut  out  the  peppermints 
with  a thimble.  Melt  half  a pound 
of  Baker’s  chocolate  in  a double 
boiler  and  dip  the  peppermints  in 
on  the  end  of  a hat-pin.  Set  on 
waxed  paper  to  harden. 

36 


COOKED  FONDANT 


cupfuls  of  granulated 
one  cupful  of  hot 


TWO 

sugar. 

water  and  one  large  table- 
spoonfiil  of  glucose;  mix  well, 
cover  the  kettle  and  boil  without 
stirring  until  it  forms  in  a soft  ball 
when  dropped  in  cold  water.  Take 
immediately  from  the  fire  and  pour 
into  an  earthen  bowl  and  stir  con- 
stantly, one  way,  until  it  is  smooth 
and  creamy.  When  cool  enough 
to  handle  turn  upon  marble,  using 
a little  corn-starch  to  prevent  stick- 
ing and  mold  as  you  would  bread. 
If  upon  testing  it  is  found  to  be 
brittle,  return  to  the  fire,  add  a 
little  hot  water  and  boil  up  again. 


CREAM  RIBBON 

Make  the  cooked  fondant 
and  turn  while  hot  into 
three  separate  bowls;  add 
a little  melted  chocolate  to  one 
flavored  with  vanilla;  cochineal  or 
strong  cranberry-juice  to  the  sec- 
ond, flavored  with  strawberry ; and 
the  third,  white,  flavor  with  almond. 
It  will  need  three  people,  as  each 
bowlful  must  be  creamed  while 
hot.  When  cool  enough  to  handle 
turn  upon  a board,  using  corn- 
37 


starch  to  prevent  sticking,  mold 
and  roll  each  color  very  thin  and 
of  uniform  thickness.  Lay  them 
together,  putting  the  pink  in  the 
center,  and  pass  the  rolling-pin 
lightly  over  them.  Cut  in  squares. 

CREAM  WALNUTS  JS' 

Boil  together,  without  stir- 
ring, two  cupfuls  of  granu- 
lated sugar  and  two-thirds 
of  a cupful  of  water,  until  it  will 
spin  like  a thread.  Set  into  a dish 
of  cold  water,  flavor  with  extract 
of  , vanilla  and  stir  briskly  until 
white  and  creamy.  Have  walnuts 
shelled,  make  cream  into  small, 
round  cakes  with  the  fingers,  press 
half  a perfect  walnut  meat  on 
either  side  and  drop  into  sifted 
granulated  sugar. 

CREAMS  WITHOUT 
COOKING 

Beat  the  white  of  an  egg  very 
stiff,  and  add  powdered  sugar 
and  just  enough  ice  water  to 
make  a paste.  Form  this  paste 
into  balls,  press  half  of  a nut 
meat  of  any  kind  on  each  side  and 
dust  with  powdered  sugar.  These 
must  be  eaten  when  freshly  made. 

38 


MAPLE  CREAMS 


Break  a pound  and  a quarter 
of  maple  sugar  in  pieces  and 
add  the  same  weight  of  sugar, 
one  cupful  of  hot  water  and  one- 
quarter  of  a teaspoonfiil  of  cream 
of  tartar;  stir  and  heat  gradually 
to  boiling  point;  boil  without  stir- 
ring until  it  forms  a soft  ball  in 
cold  water;  wipe  down  the  sides 
with  a damp  cloth  and  pour  slowly 
on  an  oiled  marble  slab;  let  stand 
until  slightly  cool,  and  then  work 
with  a wooden  spatula  until  creamy 
and  add  chopped  pecan  meats; 
when  well  mixed  and  creamed, 
butter  the  fingers  and  work  up  in 
small  balls.  After  they  have  hard- 
ened, thrust  a long  hat-pin  into 
them  and  dip  in  melted  chocolate. 

JS'  ORANGE  WAFERS 

Boil  to  a soft  bail  two  cup- 
fuls of  powdered  sugar,  one 
tablespoonful  of  glucose  and 
three-quarters  of  a cupful  of  water;  ' 
pour  into  a bowl  and  set  in  cold 
water;  when  nearly  cold  beat  until 
it  goes  to  cream,  then  set  the  bowl 
in  a pan  of  hot  water,  and  when  it 
melts  flavor  with  orange,  and  color 
yellow  with  a little  saffron  and  a 


39 


dash  of  carmine.  Drop  from  a 
spoon  on  oiled  paper,  so  they  do 
not  touch. 

^ PECAN  CREAMS  ^ 

MIX  a pinch  of  cream  of  tar- 
tar with  two  cupfuls  of 
brown  sugar  and  one  cup- 
ful of  maple  sugar,  pour  over  it 
one  cupful  of  water  and  stir  until 
all  is  dissolved;  boil  it  until  it 
will  form  a ball  in  water;  allow  to 
cool  and  then  stir  until  it  creams. 
Form  into  small,  flat  balls,  and 
stick  whole  pecan  meats  on  oppo- 
site sides. 

PEPPERMINT  WAFERS 

TO  A pound  of  granulated  su- 
gar add  half  a pint  of  water 
and  stir  until  the  sugar  is 
all  dissolved;  put  in  six  drops  of 
the  best  oil  of  peppermint  and  boil 
for  five  minutes;  take  from  the  fire 
and  stir  just  enough  to  make  the 
syrup  slightly  cloudy.  Pour  quick- 
ly into  tiny  greased  patty  tins. 

PISTACHIO  ^ 

Make  the  boiled  fondant, and 
while  warm  flavor  with  bit- 
ter almond  and  color  with 
pistachio  paste;  roll  into  small 
40 


balls  and  let  them  stand  a few  hours 
to  harden;  when  ready  to  dip, 
melt  in  a double  boiler  one-quarter 
of  a pound  of  best  chocolate  with 
one  teaspoonful  of  cream,  one  of 
butter  and  a little  vanilla,  and  stir 
until  smooth  and  thick.  Dip  the 
pistachio  balls  in,  one  at  a time, 
with  a bonbon  dipper,  move  about 
until  well  covered  with  the  coating, 
and  put  on  oiled  paper  to  dry. 

UNCOOKED  FONDANT 

ONE  pound  of  confectioners’ 
XXX  sugar,  one  tablespoon- 
ful of  cold  water,  the  white 
of  an  egg  beaten  stiff  and  one  tea- 
spoonful of  flavoring;  mix  thor- 
oughly and  mold  on  marble.  This 
fondant  is  for  immediate  use,  as  it 
will  not  keep,  but  can  be  used  for 
the  same  candies  as  the  cooked 
fondant. 

WINTERGREEN  DROPS 

Boil  two  cupfuls  of  sugar  and 
half  a cupful  of  water  together 
without  stirring  until  it  jellies 
in  cold  water;  remove  from  the 
fire  and  when  cool  beat,  adding  a 
pinch  of  cream  of  tartar  and  essence 
of  wintergreen  to  taste.  When 
creamy  drop  by  spoonful  on  oiled 
paper. 


41 


BONBONS 

9^  9^ 

9ff  9^ 

9S^ 


' } 

■ . ,1 

V ' ■ 

/ V 


BRAZILIAN  BONBONS 

SHELL,  blanch  and  slice  Bra- 
zilian nuts  and  throw  them 
into  cold  water  to  preserve 
their  whiteness.  Boil  half  a pound 
of  granulated  sugar  and  half  a cup- 
ful of  water  until  it  threads,  then 
add  three  tablespoonfuls  of  vinegar; 
boil  briskly,  then  remove  from  the 
fire  the  moment  it  changes  color. 
Wipe  the  sliced  nuts  dry  on  a nap- 
kin, and  with  a long  darning-needle 
dip  them  in  the  hot  syrup,  allow 
them  to  dry,  then  dip  again  and 
cool  upon  buttered  plates. 


9^  CITRON  PASTE  K 

PARE  and  chop  fine  one  large, 
fresh  citron,  just  cover  it  with 
water  and  cook  until  tender; 
drain  it,  and  put  in  a flat  dish  and 
cover  with  lime-juice;  for  three 
days  drain  off  the  lime  juice  and 
cover  with  fresh;  on  the  third 
drain  it  finally  and  put  into  a boil- 
ing syrup  made  of  sugar  and  water, 
and  cook  until  a thick,  green  paste; 
add  one-quarter  of  a cupful  of 
rose-water  and  boil  until  it  hardens 
when  dropped  into  ice  water.  Pour 
into  oiled  pans  half  an  inch  deep; 
45 


when  cold  cut  into  diamonds  and 
dip  in  powdered  sugar. 


^ CLOVE  WAFERS 

SOAK  one  ounce  of  gum 
tragacanth  in  a cupful  of  cold 
water  for  twenty-four  hours, 
and  then  wring  it  through  a strong 
cloth;  place  it  on  a marble  slab 
and  grind  and  work  in  the  juice 
of  half  a lemon  and  enough  con- 
fectioners’ sugar  to  knead;  flavor 
with  a few  drops  of  oil  of  cloves 
and  color  with  burnt  umber.  Roll 
until  very  thin  on  the  marble, 
dredged  with  corn-starch,  and  cut 
in  tiny  diamonds.  Cover  and  let 
stand  until  dry  and  brittle. 

CURRANT  LOZENGES 

Bruise  three  quarts  of  ripe 
currants  and  cook  in  as  little 
water  as  possible  until  soft 
and  all  the  juice  is  abstracted;  press 
through  a jelly-bag,  and  add  one- 
quarter  of  a pound  of  sugar  to 
each  pint  of  the  juice;  simmer  for 
three-quarters  of  an  hour,  and 
then  add  half  an  ounce  of  gelatine 
to  each  quart  of  liquor;  stir  well 
and  put  in  buttered  pans  about 
half  an  inch  in  thickness.  Dry, 
46 


cut  into  diamonds,  and  dust  with 
powdered  sugar. 

9^  MINT  LEAVES  ^ 

Boil  together,  without  stir- 
ring, two  cupfuls  of  sugar, 
half  a cupful  of  water  and  half 
a saltspoonful  of  cream  of  tartar; 
test,  and  when  it  is  brittle  take  from 
the  fire  and  stir  carefully  against 
the  side  of  the  pan  until  slightly 
granulated.  Dip  the  fresh  mint 
leaves  in  one  at  a time  and  put  on 
a sieve  to  dry. 

ROSE  LEAVES 

PUT  half  a pound  of  granulated 
sugar,  three  drops  of  lemon 
and  half  a cupful  of  water  on 
the  fire  and  boil  to  a crack;  test 
by  dropping  in  cold  water;  remove 
from  the  fire,  put  in  the  leaves  and 
gently  stir  them  about,  rubbing 
the  syrup  against  the  side  of  the 
pan  until  it  is  white,  and  grains. 
Dry  the  leaves  on  a sieve,  turning 
carefully  two  or  three  times. 

9Sr  VIOLET  LOZENGES  9^ 

Take  a small  quantity  of  the 
boiled  fondant,  flavor  with 
syrup  of  violets  and  cover 
with  equal  parts  of  ultramarine 
47 


blue  and  carmine,  diluted  with  a 
few  drops  of  warm  water;  when 
thoroughly  mixed  knead  and  roll 
very  thin,  and  with  a tin  tube  or 
thimble  cut  out  the  lozenges. 
Place  on  sugar-powdered  sheets  to 
dry. 


^ VIOLETS  SS' 

PICK  from  the  stems  about  a 
cupful  of  fresh  wood  violets; 
put  over  the  fire  two  cupfuls 
of  granulated  sugar,  with  half  a 
cupful  of  water;  stir  until  the 
sugar  is  dissolved,  and  then  boil 
to  a soft  boil,  wiping  down  the 
crystals  on  the  side  with  a damp 
cloth;  put  in  a saltspoonfiil  of 
cream  of  tartar,  and  color  with 
equal  parts  of  ultramarine  blue 
and  carmine  dissolved  in  a few 
drops  of  warm  water;  remove  from 
the  fire  and  add  the  violets,  stirring 
gently  until  the  sugar  grains. 
While  pliable  separate  each  blos- 
som and  straighten  each  leaf  and 
put  them  on  a sieve  to  dry. 

^ ’US 

9s: 

48 


CANDIED 

FRUIT 

IIS’  fS' 


E m 


CHERRIES  CANDIED 


STEM  and  seed  the  best  Mo- 
rello  cherries,  putting  a pound 
of  sugar  to  a pound  of  fruit. 
Boil  the  juice  and  sugar  to  a thick 
syrup,  put  in  the  cherries  and 
gently  simmer  for  ten  minutes. 
Then  set  away  in  the  syrup  until 
next  day.  Lift  from  the  syrup  the 
next  morning  and  put  in  a deep 
dish.  Boil  up  the  syrup  and  pour 
over  them;  do  this  twice  more, 
and  on  the  fourth  morning  boil 
the  syrup  down  until  very  thi'ck. 
Dip  the  cherries  in  and  let  them 
get  thoroughly  saturated,  and  then 
place  them  separately  on  flat  dishes 
and  dry  thoroughly. 


^ EASTERN  DATES 

CUT  a slit  in  each  date,  slip 
out  the  stone,  and  insert  a 
blanched  Jordan  almond  in 
its  place.  Prepare  a rich  sugar 
syrup,  putting  in  a little  lime-juice, 
and  when  it  boils  put  in  the  dates 
and  stew  gently  until  they  are  easily 
pierced  through  with  a long  pin. 
Remove  and  drain  on  a sieve  and 
dry  thoroughly. 


GOLDEN  PIPPINS  gS' 

SELECT  bright  golden  pippins, 
peel,  dig  out  the  core,  slice  i n 
round  pieces  and  put  in  water. 
Boil  ginger  root,  tied  in  a thin 
muslin  bag,  in  clear  water,  until  the 
water  is  well  flavored.  Make  a 
thick  syrup  of  this  water  with  su- 
gar, adding  a little  lemon-juice, 
allowing  three-quarters  of  a pound 
of  sugar  to  one  of  apples.  When 
the  syrup  is  skimmed  clear,  sim- 
mer in  it  a few  slices  of  the  apple 
at  a time  until  they  become  clear, 
no  longer.  Take  out  carefully  and 
lay  all  flat  and  separately.  Boil 
the  syrup  and  pour  over  them  for 
three  following  days,  letting  them 
remain  in  it  each  time  until  drained 
off  for  boiling.  On  the  fourth 
morning  lift  them  out  carefully, 
drain  and  dry. 

^ ORANGE  PEEL  ^ 

SPLIT  the  oranges  in  half  and 
take  out  the  pulp.  Wash  and 
polish  the  skins  and  put  them 
in  a kettle  with  sufficient  boiling 
water  to  cover.  Simmer  them 
gently  for  half  an  hour,  drain  and 
cover  again  with  boiling  water  and 
cook  them  until  they  are  soft; 
drain  and  weigh.  To  each  pound 
allow  a pound  of  sugar  and  a pint 
52 


of  water.  Put  the  sugar  and  water 
on  in  a perserving  kettle,  stir  until 
sugar  is  all  dissolved,  and  then 
boil  and  skim  clear.  Wipe  down 
the  sides  of  the  kettle  with  the 
spoon,  and  put  in  just  sufficient  of 
the  peel  at  a time  to  be  covered 
with  the  syrup.  Cook  slowly  un- 
til transparent,  lift  and  put  on  sieve 
to  drain.  Stir  the  syrup  until  it 
begins  to  granulate,  pour  over  the 
peel  and  dry  again. 

SS'  ORANGES  GLAZED  ^ 

Boil  one  pound  of  sugar  with 
one  cupful  of  water  until  it 
hairs,  then  add  one-quarter 
of  a cupful  of  vinegar  and  boil  rap- 
idly until  it  grows  brittle  when 
tried  in  cold  water.  Remove  from 
the  fire  and  set  the  pan  in  boiling 
water.  Have  the  oranges  peeled 
and  divided  in  sections,  and  a plate 
and  two  forks  buttered.  Dip  the 
fruit,  piece  by  piece,  into  the 
syrup,  turning  it  with  the  forks. 
Arrange  on  a glass  dish,  and  use 
same  day. 

PEACHES  CANDIED 

PEEL  the  nicest,  freshest 
peaches.  Cut  each  in  half 
and  remove  the  pit.  Make 
a syrup  of  a cupful  of  water  to  each 
53 


pound  of  sugar.  Simmer  the  fruit 
in  this  for  five  minutes,  remove 
from  the  fire,  but  let  them  remain 
in  the  syrup.  The  next  morning 
drain  off  the  syrup  and  boil  it  until 
like  candy.  Put  each  half  of  the 
peach  in  separately  so  they  do 
not  touch,  and  allow  to  get  thor- 
oughly saturated  without  boiling. 
Remove  carefully,  put  in  a sieve 
to  drain,  and  slowly  dry  them  in 
the  oven. 


^ PINEAPPLE  ^ 
^ CRYSTALLIZED  ^ 

PARE  a ripe  pineapple  and 
slice  about  one-half  of  an  inch 
thick,  and  then  cut  into 
cubes.  Simmer  in  clear  water  un- 
til tender;  remove,  drain  and  put 
into  a deep  dish.  Put  a pound  of 
sugar  with  a gill  of  the  water  it  was 
boiled  in,  and  boil  without  stirring 
until  it  snaps  when  dropped  in  ice 
water.  Squeeze  in  a little  lemon- 
juice  and  pour  the  boiling  syrup 
over  the  fruit;  press  down  and 
keep  the  fruit  submerged  overnight. 
Next  morning  drain  off  the  syrup, 
heat  it  and  repeat  the  process. 
Do  this  for  eight  days,  renewing 
the  syrup  if  necessary.  At  the 
end  of  that  time,  drain  the  fruit 


54 


and  place  on  a sieve  to  dry,  turn- 
ing it  frequently.  When  well  dried, 
crystallize  and  pack  in  layers  be- 
tween waxed  paper,  and  keep  in  a 
dry,  cool  place. 

SS'  PLUMS  CANDIED  JS" 

Gut  in  half  and  seed  one  pound 
of  large  egg  plums;  cover 
them  with  a pound  of  sugar 
and  simmer  gently  for  five  min- 
utes. Remove  from  the  fire  and 
let  stay  in  the  syrup  until  next 
day.  Drain  off  the  syrup  for  two 
successive  days,  and  pour  boiling 
hot  over  the  plums.  On  the  third 
boil  the  syrup  down  as  thick  as 
sugar  candy  and  dip  the  fruit  in, 
letting  them  get  thoroughly  satu- 
rated with  the  thick  syrup,  then 
take  them  out  one  by  one  and  lay 
on  a sieve.  Turn  frequently  and 
allow  to  drain  and  dry  thoroughly. 

gS'  STUFFED  DATES  $Sr 

USE  fine,  large  dates  and  care- 
fully remove  the  seed  by 
splitting  on  one  side  only. 
Fill  with  chopped  nuts  prepared 
with  a little  powdered  sugar  and 
brandy  to  form  a paste.  Press  the 
date  together  to  secure  the  filling, 
and  dust  with  powdered  sugar. 


ALMONDS  SAUNE  ^ 

Blanch  the  almonds  by 
pouring  on  them  boiling  wa- 
ter; let  them  remain  in  it 
two  minutes,  pour  off  and  rub 
skins  off.  Put  one  cupful  of  salt 
into  three  cupfuls  of  water,  put  the 
almonds  in  this  and  simmer  for 
ten  minutes.  Drain,  dry, and  brown 
them  in  olive-oil  and  turn  out  on 
absorbent  paper. 

CANDIED  POPCORN 

PUT  into  an  iron  kettle  one 
tablespoonful  of  butter,  three 
tablespoonfuls  of  water  and 
one  teacupful  of  white  pulverized 
sugar.  Boil  until  ready  to  candy, 
then  stir  in  briskly  three  quarts  of 
nicely  popped  corn.  Take  the 
kettle  from  the  fire  and  stir  briskly 
until  you  have  each  grain  separate 
and  crystallized  with  sugar. 

^ POPCORN  BALLS  ^ 

Take  four  quarts  of  nicely 
popped  corn,  free  of  all 
scorched  or  imperfectly  pop- 
ped grains.  Salt  it  and  sift  to  rid 
it  of  all  extra  salt.  Put  in  a large 
kettle  two  cupfuls  of  molasses,  one 
59 


cupful  of  brown  sugar,  one  table- 
spoonful of  vinegar  and  a piece  of 
butter  the  size  of  an  egg,  and  boil 
hard,  until  when  tested  in  cold 
water  it  is  brittle.  Pour  immedi- 
ately over  the  corn  and  stir  for  a 
moment,  then  dip  the  hands  in 
cold  water  and  press  the  popcorn 
into  balls.  Keep  in  a cold  place 
until  needed. 


ROASTED  CHESTNUTS 

Make  a cross  with  a fine 
blade  through  the  shells  on 
the  flat  side  of  the  chest- 
nuts. Put  them  in  an  iron  skillet 
over  a hot  fire  and  shake  con- 
stantly for  fifteen  or  twenty  min- 
utes or  until  the  shells  split.  Serve 
immediately. 


SALTED  ALMONDS 

PLACE  half  a pound  of  good 
butter  in  a saucepan.  Have 
ready  one  pound  of  blanched 
Valencia  almonds.  Put  them  in 
the  melted  butter  and  stir  them 
until  a light  brown.  Take  them 
out,  drain,  and  put  on  dry  salt  and 
roll  them  in  it,  then  sift  them  out 
and  set  to  cool  and  dry. 

6o 


^ SALTED  PEANUTS  ^ 

Hull  the  peanuts  carefully 
and  blanch  by  pouring  boil- 
ing water  over  them.  Re- 
move the  skins  and  dry  the  nuts 
thoroughly.  For  one  pound  of 
nuts,  melt  in  a baking  pan  a piece 
of  butter  about  the  size  of  an  egg. 
Put  peanuts  into  the  pan  and  dust 
with  table  salt,  gently  shaking  the 
pan  until  all  the  nuts  are  nicely 
coated  with  the  butter  and  salt; 
then  place  the  pan  in  the  oven  un- 
til peanuts  are  evenly  browned. 

^ ^ ^ 

9^ 


6i 


KISSES 
^ ^ ^ 


CHOCOLATE  KISSES 


ONE  pound  of  sugar  and  two 
ounces  of  chocolate  pounded 
together  and  finely  sifted. 
Mix  with  the  whites  of  two  eggs 
beaten  to  a froth.  Drop  on  but- 
tered paper  spread  on  a flat  tin,  and 
bake  slowly. 


CHOCOLATE 

MACAROONS 


MIX  one  and  one-half  pounds 
of  sugar  with  four  ounces 
of  grated  French  chocolate, 
and  sift.  Add  twelve  ounces  of 
ground  almonds,  a teaspoonfiil  of 
vanilla  and  the  whites  of  three 
eggs.  Mix  all  together  in  a bowl 
into  a stiff  paste,  drop  upon  but- 
tered paper,  and  bake  in  a moder- 
ate oven. 


COCOANUT  CONES 

TAKE  one  pound  of  finely 
grated  cocoanut,  one  pound 
of  powdered  sugar  and  the 
whites  of  two  eggs.  Place  all  in  a 
saucepan  over  the  fire  and  let  them 
nearly,  though  not  quite,  boil. 
Stir  briskly  for  fifteen  minutes,  turn 
out  on  marble,  break  it  up  in  pieces 
the  size  of  walnuts,  and  with  the 
6s 


fingers  work  into  cones.  Place 
them  on  baking  pans  and  give 
them  a light  brown  in  the  oven. 

gr  COCOANUT  KISSES  ^ 

Take  a fresh  cocoanut,  grate 
it  fine,  and  mix  it  with  one 
pound  of  pulverized  sugar 
and  the  whites  of  four  eggs  beaten 
to  a stiff  froth.  Have  enough  of 
the  egg  to  wet  the  sugar  and  co- 
coanut well.  Beat  all  together  and 
drop  in  little  round  cakes  on  but- 
tered paper  spread  on  a flat  tin, 
and  brown  in  a quick  oven. 

HICKORY  NUT  KISSES 

Beat  the  whites  of  four  eggs 
to  a stiff  froth,  add  one  pound 
of  granulated  sugar  and  one 
cupful  of  hickory  nut  meats 
chopped  rather  fine.  Drop  from 
a teaspoon  in  little  round  cakes 
upon  buttered  paper  laid  on  a flat 
tin,  and  bake  fifteen  minutes  in  a 
moderate  oven. 

^ MACAROONS  ^ 

WORK  together  on  a marble 
slab  with  a palette  knife 
one-half  of  a pound  of  al- 
mond paste  with  three-eighths  of 
a pound  of  powdered  sugar.  Add 
66 


the  whites  of  three  unbeaten  eggs 
gradually,  and  work  until  the  mix- 
ture is  perfectly  smooth.  Beat 
vigorously  for  ten  minutes  and 
drop  from  tip  of  a spoon  on  a tin 
sheet  covered  with  buttered  paper 
half  an  inch  apart.  Cut  blanched 
almonds  in  thin  strips  lengthwise 
and  sprinkle  over  the  top  and 
bake  twenty  minutes  in  a slow 
oven.  Take  from  the  oven  and 
set  tin  on  a wet  cloth  for  an  instant, 
when  the  macaroons  will  easily 
slip  off. 

^ PEANUT  KISSES  JS' 

SHELL  and  remove  the  brown 
skin  from  one  quart  of  roasted 
peanuts.  Put  them  through 
a nut  grinder  and  mix  them  with 
one-half  of  a pound  of  powdered 
sugar  and  the  unbeaten  whites  of 
four  eggs.  Beat  all  together  with 
an  egg  whip,  and  drop  by  spoon- 
fuls on  buttered  paper  spread  on  a 
flat  tin,  and  bake  a golden  brown. 

^ ^ ^ 


67 


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INDEX 


Page 

Almond  Eggs  . 

• 

• 

. 19 

Almonds,  Salted  . 

• 

60 

Almonds,  Saune 

• 

• 

• 59 

Apple  Jack 

3 

Arrowroot  Creams  . 

• 35 

Baby  Cream 

• 

3 

Bake  well  Bars  . 

• 19 

Baltimore  Fudge  . . 

• 

19 

Brazil  Chips  . . 

. 20 

Brazilian  Bonbons  • 

• 

4; 

Buttercups  . . 

• 35 

Butter  Scotch 

• 

3 

Butter  Taffy  . 

. 20 

Caramels  • 

• 

4 

Checkerberry  Mints  . 

• 4 

Cherries,  Candied 

• 

SI 

Chestnuts,  Roasted  . 

. 60 

Chocolate  Caramels 

4 

Chocolate  Creams 

• 36 

Chocolate  Fudge 

• 

s 

Chocolate  Kisses 

. 65 

Chocolate  Macaroons 

• 

65 

Chocolate  Mints 

• 36 

Citron  Paste 

• 

45 

Clove  Wafers  • 

. 46 

Cocoanut  Cones  • 

• 

65 

Cocoanut  Kisses 

. 66 

Cough  Candy 

• 

5 

Cough  Drops  . 

. 6 

Cream  Candy 

• 

6 

Cream  Ribbon 

• 37 

Cream  Sugar  • • 

• 

7 

Cream  Walnuts 

. 38 

Creams  without  Cooking 

• 

38 

Currant  Lozenges 

• 

. 46 

Dotty  Dimple  . • 

• 

7 

Page 

Eastern  Dates  • 

• 

• 51 

Egywhii 

• 21 

Fig  Cream 

. 21 

Fondant,  Cooked 

37 

Fondant,  Uncooked  . 

• 41 

French  Nougat  . 

8 

Fruit  Cocoanut 

. 21 

Fruit  Drops 

8 

Genesee  Squares 

. 22 

Golden  Pippins  • 

52 

Grilled  Peanut  . 

• 23 

Gum-Drops 

9 

Harlequin 

• 23 

Hawaiian  Cocoanut 

24 

Hickory  Nut  . 

. 24 

Hickory  Nut  Kisses 

66 

Honey  . 

. 10 

Honeycomb 

. 10 

Hoarhound 

. 10 

Italian 

25 

Julienne  . • • 

• 25 

Licorice  Jujubes  . 

• 1 1 

Macaroons 

• 66 

Maple  Creams 

• • 39 

Maple  Panocha 

. 26 

Marrons  Glace 

. 26 

Marshmallows 

. 1 1 

Mint  Leaves 

• 47 

Molasses 

. 1 2 

Molasses  Scotch  • 

. 12 

Nougat  . 

• 13 

Nougatine  . 

13 

Nut  Loaf 

• 27 

Old  Fashioned 

14 

, Orange  Cocoanut 

• 27 

Orange  Peel 

. 

52 

Orange  W afers  • 

• 39 

Oranges,  Glazed 

. 

53 

Panocha 

Page 

• *5 

Peaches,  Candied 

• 

• 

53 

Peanut  Kisses  . 

. 66 

Peanut  Molasses  • 

28 

Peanut  Nougat 

. z8 

Peanuts,  Salted 

6i 

Pecan  Creams  . 

. 40 

Peppermint  Chewing  Candy  . 

H 

Peppermint  Wafers  • 

. 40 

Pineapple  Cream  . 

15 

Pineapple  Crystallized 

• 54 

Pink  and  White  Stick  . 

15 

Pistachio 

. 40 

Plums,  Candied  . 

55 

Popcorn  Balls  . 

• 59 

Popcorn,  Candied 

59 

Pralines  . • 

. 29 

Prize  Fudge 

• 

• 

29 

Rose  Leaves 

• 47 

Stuffed  Dates 

• 

55 

Tutti-Frutti 

• 30 

Vanilla  Caramels 

. 16 

Violet  Lozenges  . 

• 

• 

47 

Violets  . 

. 48 

Walnut  Caramels 

• 

30 

Walnut  Molasses 

• 31 

Wedding  Cake 

• 

• 

31 

Wintergreen  Drops  . 

• 41 

^ ^ ^ 


